Vegan Irish Stew

I made some adjustments to this because the “vegan” element was not strictly important and I was missing a few ingredients: 1. Do not skimp too much on the tomato paste, too much will be bitter, but too little is flavorless 2. I used red wine instead of beer and it was just as good. I opted for Cabernet Franc, but Sauvignon would have been nice as well 3. I did some mixed vegetables since I only had one carrot. Asparagus was a nice touch, corn was not bad but not very “enhancing.” 4. The roux was very nice to give it a delightful thickness, but I did opt for butter for a more depth of flavor. 5. I made this in the pressure cooker after sautéing for approximately 10 minutes (onion, potato, and vegetables in butter, add flour to create roux, added spices and tomato paste, then liquids). It was fast this way and I would do it again. My husband enjoyed quite a lot and said I should add it to our rotation as a good vegetarian meal. I want to perchance add lentils next time for protein.

Really Good!

Much better with white wine vinegar and hot sauce